This pumpkin pie recipe makes the best pumpkin pie! It’s incredibly quick and easy to make, with a homemade flaky pie crust and warm fall spices. It’s the perfect dessert for Thanksgiving or the holidays! This pumpkin pie recipe is a longtime favorite, which I originally shared in November 2015. I updated this post in October 2024 with new photos, more success tips and a step-by-step recipe video. My Favorite Pumpkin Pie Recipe A slice of homemade pumpkin pie is one of my favorite desserts during the fall and holiday season. This pumpkin pie recipe has been my go-to for years, and many readers have come to love it as well. So many have commented that it’s the best pumpkin pie they’ve ever tasted, and I hope you will agree! I’ve tested many, many pumpkin pie recipes and what I’ve found is that you don’t need complicated or time-consuming steps to make the best pumpkin pie. To make a delicious pie worthy of your holiday table, it’s as simple as whisking together a few ingredients for the filling, pouring it into your pie crust, and baking the pie. This pumpkin pie is about as easy and delicious as it gets, even for beginning bakers. This pie starts with my homemade all-butter pie crust , although you can use a store-bought crust if you’re short on time. The pumpkin pie filling is luscious and creamy and perfectly spiced with pumpkin pie spices, including cinnamon, nutmeg and cloves. Even with the homemade pie crust, you can have this pie ready to go in the oven in just about 30 minutes. The absolute best pumpkin pie. I always get compliments when I use this recipe. Is canned pumpkin or fresh pumpkin best for pie? I’ve tested this pie both with canned pumpkin puree and homemade pumpkin puree . Honestly, I prefer this pie with canned pumpkin. Fresh pumpkin has more moisture, so if you choose to use fresh, you’ll want to remove some of the moisture. You can do this by putting the pumpkin puree in a strainer lined with cheesecloth, and then letting it sit in your refrigerator for 1-2 hours. Do you need to pre-bake the pie crust? I did a side by side taste test of this pie (1) without pre-baking the crust and (2) with par-baking (partially baking) the crust. The par-baked crust was noticeably crispier, but it is also quite a bit more effort. I usually make this pie without par-baking the crust for ease, and it is delicious that way. If you are a stickler for an extra crispy bottom crust, then par-baking is the way to go. I’ve included par-baking instructions in the recipe notes below. Sometimes when I blind bake/par-bake a pie crust, the edges of the crust shrink down. These tips might help with that. Ingredient Notes Pie Crust: I’ve included my easy homemade pie crust recipe in the recipe card below. It requires no dough chilling before rolling out and is very easy for beginners. You can also use a store-bought pie crust. Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling/mix, which has spices and sugar added to it. Eggs: Three eggs provide structure to help the pie filling set up. Brown Sugar: To sweeten the pie. I recommend using light brown sugar. Cornstarch: Acts as a thickener to help the pie filling set up. Heavy Cream: This recipe uses heavy cream and no evaporated milk. Milk: Whole milk is best in this recipe because it makes the filling rich, creamy and thick. Spices: You’ll need ground cinnamon, ginger, cloves, allspice and nutmeg. If you prefer to use pumpkin pie spice, substitute 1 tablespoon of it in place of the individual spices. Be sure to still add the 1/4 teaspoon of salt. Salt: Enhances all of the flavors. How to Make Pumpkin Pie Here’s an overview of the recipe steps. Find the full detailed recipe in the recipe card below. Make the pie crust. You can make the pie dough in a food processor or by hand using a pastry cutter. Roll out the dough into a 12-inch circle. Transfer it to a deep dish pie dish, trim off any excess dough around the edges, and crimp or flute the edge as desired. Chill the pie crust in the refrigerator while you make the pumpkin filling. Make pumpkin pie filling. Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined. Bake. Pour the filling into the pie crust and bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan. Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie will continue to set up as it cools. How to Prevent Cracks in Pumpkin Pie Don’t over-bake. Cracks can form in pumpkin pie when it is baked for too long. To prevent your pie from cracking in the center, take it out of the oven when the center is still a little jiggly. The pie will set up more as it cools. Let the pie cool at room temperature for 3 hours before putting it in the refrigerator. If you do get a crack in your pie, don’t worry! The pie will taste just as delicious. You can hide the crack with whipped cream or pie crust shapes, if desired. To make pie crust shapes, roll out extra pie dough and cut into shapes using small cookie cutters, such as leaf or heart shapes. Bake the pie crust shapes on a parchment-lined baking sheet at 350°F for 8-10 minutes, until lightly browned. To Make Ahead, Store or Freeze I always make this pie the day before I plan to serve it. The flavor and texture of the pie gets even better as it rests in the fridge overnight. To Store: Baked pumpkin pie can be stored in the refrigerator for up to 3 days, wrapped with plastic wrap. To freeze: Let baked pie cool completely, wrap tightly, and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving. Pie crust dough can also be frozen for up to 3 months, wrapped tightly in plastic wrap. More Delicious Pie Recipes Homemade pumpkin pie, served with whipped cream, is always a part of my family’s holiday celebrations. Here are a few more of our favorite holiday pie recipes: Sweet Potato Pie Email me this recipe! Enter your email and we'll send the full recipe straight to your inbox! Plus, enjoy more recipes and weekly meal plans. Pumpkin Pie Recipe ▢ 1 ¼ cups all-purpose flour ▢ 2 teaspoons granulated sugar ▢ ¼ teaspoon salt ▢ 8 tablespoons (1 stick) cold, unsalted butter , cut into cubes ▢ 4 tablespoons ice-cold water For the filling: ▢ 15 ounce can pure pumpkin puree (1 ¾ cups) , not pumpkin pie filling, or use homemade pumpkin puree * ▢ ¾ cup packed light brown sugar ▢ ¾ cup heavy cream ▢ ½ cup whole milk ▢ 1 tablespoon cornstarch ▢ 1 ½ teaspoons ground cinnamon ▢ ½ teaspoon ground ginger ▢ ¼ teaspoon ground cloves ▢ ¼ teaspoon allspice ▢ ¼ teaspoon ground nutmeg ▢ ¼ teaspoon salt Make the pie crust: Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. (Alternatively, the pie dough may be made by hand in a large bowl using a pastry cutter to blend in the butter and a fork to bring the dough together.) Add the cold butter cubes and pulse until the largest pieces of butter are the size of small peas, about 8 pulses. Add the ice-cold water and pulse until the dough just comes together, adding more water by the teaspoonful as needed. Turn dough out onto a floured work surface and form into a round disk. Roll the dough into a 12-inch round. Transfer dough round to a 9-inch deep dish pie dish that is 2 inches deep by wrapping it partway around the rolling pin. Gently fit the dough into the pie dish, but do not press it down firmly against the dish. Trim the dough edges as needed around the pie plate and then fold edges under. Use your fingers to crimp the edges of the pie crust as desired. Place pie crust in refrigerator while you prepare the filling. Make the pumpkin pie filling: Preheat oven to 375° F. In a large bowl, combine pumpkin puree, eggs, brown sugar, heavy cream and milk. Whisk until smooth. Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined and no clumps of cornstarch or spices remain. Pour the filling into the unbaked pie crust. Bake at 375° for 40-55 minutes. Halfway through baking, check on the pie and loosely cover the pie crust with foil or use pie protectors to prevent the crust from over-browning The pie is done when the filling is set but the center jiggles just a little bit when you wiggle the pan. The pie will continue to set up as it cools. (Overbaking can cause cracks in the pie filling as it cools.) Cool pie on a wire rack for 3 hours and then transfer to the refrigerator to chill for a few hours or overnight before serving. The pie flavor will develop overnight and it will taste even better on the second day. Pie crust: You can use a store-bought pie crust if desired. My pie crust dough recipe can also be made ahead, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months before rolling it out. Fresh pumpkin: If you use fresh homemade pumpkin puree, I recommend draining it to remove some of the moisture. This can be done by placing the pumpkin puree in a strainer lined with cheesecloth and placing it over a bowl in your refrigerator for 1-2 hours. The liquid can be saved and used in place of water or milk in bread recipes. It’s a good source of beta-carotene! To use pumpkin pie spice: Substitute 1 tablespoon of pumpkin pie spice in place of the individual spices. Be sure to still add the 1/4 teaspoon of salt. How to par-bake the crust: (This step is optional, and will give you a slightly flakier/crispier bottom crust. I usually save the effort and bake the pie in an unbaked pie shell.) Prick the crust all over the bottom and sides with a fork. Chill pie crust in the refrigerator for at least 30 minutes, until firm. Cut out a 12-inch round of parchment paper and fit it into the pie crust. Fill with pie weights, dry beans or rice. Bake at 375° F for 18 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 6-8 minutes more, until barely golden brown on the bottom. Add the pumpkin filling and bake pie as directed in the recipe. To store: Store pumpkin pie in the refrigerator for up to 3 days, wrapped tightly with plastic wrap. To freeze: Let baked pie cool completely, wrap tightly, and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving. I updated the photos of this pumpkin pie in October 2024. Here are a few of the prior photos: posted by Kristine Rosenblatt on Oct 15, 2024 (last updated Sep 19, 2025 ) 119 comments Leave a comment » More Dessert Recipes Best Homemade Sugar Cookies Cranberry Orange Bread Cherry Cream Cheese Cookies More Pumpkin Recipes Pumpkin Waffles Pumpkin Smoothie Pumpkin Spice Granola (One Bowl) Swirled Chocolate Pumpkin Pie Save time. Eat well. Subscribe and receive FREE family meal plans , right to your inbox, plus exclusive subscriber-only content! Leave a Comment Cancel reply 119 comments on “Pumpkin Pie Recipe” Kathy — November 8, 2015 @ 6:44 am Reply I do love pumpkin pie! I don’t prebake my crust for pumpkin pie either…no need to do anything extra! Kristine — November 11, 2015 @ 10:10 am Reply No time for unnecessary steps, especially with holiday cooking, right? 😉 Irene — October 31, 2022 @ 12:10 pm Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂 Kurtzman — October 21, 2021 @ 1:22 pm Reply Too bad you didn’t include step by step ingredients & how much to measure! This post is incomplete!!! Kristine — October 21, 2021 @ 3:31 pm The full recipe, including ingredient amounts and instructions is in the recipe card at the end of the post, right above the comments section. You can click the “Jump to Recipe” button at the top of the post to go straight to it. I do love pumpkin pie! I don’t prebake my crust for pumpkin pie either…no need to do anything extra! Kristine — November 11, 2015 @ 10:10 am Reply No time for unnecessary steps, especially with holiday cooking, right? 😉 Irene — October 31, 2022 @ 12:10 pm Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂 No time for unnecessary steps, especially with holiday cooking, right? 😉 Irene — October 31, 2022 @ 12:10 pm Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂 Hi Kristine, I’ve tried your pumpkin pie recipe, and it was indeed the best pie I’ve eaten. Thank you for sharing..! 🙂 Kurtzman — October 21, 2021 @ 1:22 pm Reply Too bad you didn’t include step by step ingredients & how much to measure! This post is incomplete!!! Kristine — October 21, 2021 @ 3:31 pm The full recipe, including ingredient amounts and instructions is in the recipe card at the end of the post, right above the comments section. You can click the “Jump to Recipe” button at the top of the post to go straight to it. Too bad you didn’t include step by step ingredients & how much to measure! This post is incomplete!!! Kristine — October 21, 2021 @ 3:31 pm The full recipe, including ingredient amounts and instructions is in the recipe card at the end of the post, right above the comments section. You can click the “Jump to Recipe” button at the top of the post to go straight to it. The full recipe, including ingredient amounts and instructions is in the recipe card at the end of the post, right above the comments section. You can click the “Jump to Recipe” button at the top of the post to go straight to it. Medha — November 8, 2015 @ 8:30 am Reply This slices so beautifully! Definitely a Thanksgiving classic 🙂 Kristine — November 11, 2015 @ 10:08 am Reply Thanks, Medha! This slices so beautifully! Definitely a Thanksgiving classic 🙂 Kristine — November 11, 2015 @ 10:08 am Reply Thanks, Medha! Izzy — November 8, 2015 @ 3:09 pm Reply I love a classic pumpkin pie like this! Thanksgiving just isn’t the same without one! This looks so good and I can see all the delicious spices in there 🙂 Kristine — November 11, 2015 @ 10:07 am Reply Thanks, Izzy! You’ve gotta have those warm spices in your pumpkin pie! I love a classic pumpkin pie like this! Thanksgiving just isn’t the same without one! This looks so good and I can see all the delicious spices in there 🙂 Kristine — November 11, 2015 @ 10:07 am Reply Thanks, Izzy! You’ve gotta have those warm spices in your pumpkin pie! Thanks, Izzy! You’ve gotta have those warm spices in your pumpkin pie! Christin — November 8, 2015 @ 7:46 pm Reply This pumpkin pie looks so perfect and I love that it is so quick and easy to make! Kristine — November 11, 2015 @ 10:07 am Reply Thank you, Christin! This pumpkin pie looks so perfect and I love that it is so quick and easy to make! Kristine — November 11, 2015 @ 10:07 am Reply Thank you, Christin! Thank you, Christin! Catherine — November 9, 2015 @ 3:21 am Reply Dear Kristine, I could go for a slice of this beautiful pie this morning with my coffee! One of my favorites…and this looks perfect dear! xo, Catherine Kristine — November 11, 2015 @ 10:06 am Reply Thank you, Catherine! I think a slice of this pie would make a perfectly acceptable breakfast. 🙂 Ashley — November 24, 2021 @ 11:44 am Reply Hi! I have pumpkin pie spice, I saw you said to substitute a tablespoon for all of the other spices? Does that include cinnamon and salt as well? Thanks. Kristine — November 25, 2021 @ 6:34 am You would not need to add additional cinnamon, but you would need to add salt. Dear Kristine, I could go for a slice of this beautiful pie this morning with my coffee! One of my favorites…and this looks perfect dear! xo, Catherine Kristine — November 11, 2015 @ 10:06 am Reply Thank you, Catherine! I think a slice of this pie would make a perfectly acceptable breakfast. 🙂 Thank you, Catherine! I think a slice of this pie would make a perfectly acceptable breakfast. 🙂 Ashley — November 24, 2021 @ 11:44 am Reply Hi! I have pumpkin pie spice, I saw you said to substitute a tablespoon for all of the other spices? Does that include cinnamon and salt as well? Thanks. Kristine — November 25, 2021 @ 6:34 am You would not need to add additional cinnamon, but you would need to add salt. Hi! I have pumpkin pie spice, I saw you said to substitute a tablespoon for all of the other spices? Does that include cinnamon and salt as well? Thanks. Kristine — November 25, 2021 @ 6:34 am You would not need to add additional cinnamon, but you would need to add salt. You would not need to add additional cinnamon, but you would need to add salt. Kelly — November 9, 2015 @ 6:41 am Reply This pumpkin pie looks gorgeous, Kristine! Love that you made it easier. It slices beautifully and classic pumpkin pie is just perfect for Thanksgiving! Kristine — November 11, 2015 @ 10:03 am Reply Thank you, Kelly! This pumpkin pie looks gorgeous, Kristine! Love that you made it easier. It slices beautifully and classic pumpkin pie is just perfect for Thanksgiving! Kristine — November 11, 2015 @ 10:03 am Reply Thank you, Kelly! Thank you, Kelly! marcie — November 9, 2015 @ 6:43 am Reply I think pumpkin pie is one of the easiest to make — no peeling or chopping like fruit pies, and it’s always a hit! This looks like perfection and perfect for Thanksgiving Day! Kristine — November 11, 2015 @ 10:03 am Reply Thank you, Marcie! I can’t wait to make this one again! I think pumpkin pie is one of the easiest to make — no peeling or chopping like fruit pies, and it’s always a hit! This looks like perfection and perfect for Thanksgiving Day! Kristine — November 11, 2015 @ 10:03 am Reply Thank you, Marcie! I can’t wait to make this one again! Thank you, Marcie! I can’t wait to make this one again! Katie — November 11, 2019 @ 8:29 am Reply This pumpkin pie was the best I’ve ever had. I will be making it for Thanksgiving. Alyssa — November 26, 2020 @ 3:20 pm Reply Do you have to wait three + hours just to eat it? ? Or can I let cool then put in the fridge. Kristine — November 28, 2020 @ 6:04 am The waiting time helps the pie to set up. If you put the pie in the fridge too soon, the filling may crack. This pumpkin pie was the best I’ve ever had. I will be making it for Thanksgiving. Alyssa — November 26, 2020 @ 3:20 pm Reply Do you have to wait three + hours just to eat it? ? Or can I let cool then put in the fridge. Kristine — November 28, 2020 @ 6:04 am The waiting time helps the pie to set up. If you put the pie in the fridge too soon, the filling may crack. Do you have to wait three + hours just to eat it? ? Or can I let cool then put in the fridge. Kristine — November 28, 2020 @ 6:04 am The waiting time helps the pie to set up. If you put the pie in the fridge too soon, the filling may crack. The waiting time helps the pie to set up. If you put the pie in the fridge too soon, the filling may crack. Mary — October 13, 2020 @ 7:19 pm Reply WOW! We just had a taste test of three different pumpkin pies. This one made with homemade pumpkin purée in a ready made crust, one out of canned pumpkin pie filling made by instructions on the can, and one store bought pie from grocery. Everyone thought this was the best – it is an outstanding recipe. Thanks also for the great instructions on how to make pumpkin purée! Well done! WOW! We just had a taste test of three different pumpkin pies. This one made with homemade pumpkin purée in a ready made crust, one out of canned pumpkin pie filling made by instructions on the can, and one store bought pie from grocery. Everyone thought this was the best – it is an outstanding recipe. Thanks also for the great instructions on how to make pumpkin purée! Well done! Carly — October 28, 2020 @ 4:43 am Reply Can you use pumpkin pie spice instead of all the individual spices? I’m having a hard time finding cloves but I have pumpkin pie spice. Kristine — October 29, 2020 @ 6:38 am Reply Yes, you can. I would use an amount approximate to the total amount of the individual spices. Can you use pumpkin pie spice instead of all the individual spices? I’m having a hard time finding cloves but I have pumpkin pie spice. Kristine — October 29, 2020 @ 6:38 am Reply Yes, you can. I would use an amount approximate to the total amount of the individual spices. Yes, you can. I would use an amount approximate to the total amount of the individual spices. Angela cox — November 3, 2020 @ 10:04 am Reply Can you use pumpkin pie spice instead of other spices? If so how much would you recommend? Kristine — November 3, 2020 @ 1:10 pm Reply Hi Angela, I would use a tablespoon of pumpkin pie spice in place of all the other spices. Make sure you still add the salt. Can you use pumpkin pie spice instead of other spices? If so how much would you recommend? Kristine — November 3, 2020 @ 1:10 pm Reply Hi Angela, I would use a tablespoon of pumpkin pie spice in place of all the other spices. Make sure you still add the salt. Hi Angela, I would use a tablespoon of pumpkin pie spice in place of all the other spices. Make sure you still add the salt. Janice Lau — November 4, 2020 @ 3:58 pm Reply Hi Kristine, Is it possible to make this crust with oat flour or another acceptable gluten free flour? Thank you, Kristine — November 8, 2020 @ 2:25 pm Reply I haven’t tested my pie crust recipe with gluten free flour, so I can’t say how it would turn out. Hi Kristine, Is it possible to make this crust with oat flour or another acceptable gluten free flour? Thank you, Kristine — November 8, 2020 @ 2:25 pm Reply I haven’t tested my pie crust recipe with gluten free flour, so I can’t say how it would turn out. I haven’t tested my pie crust recipe with gluten free flour, so I can’t say how it would turn out. Cynthia — November 12, 2020 @ 4:41 pm Reply I just make your pie for my grandparents and they loved it, but mine is much paler. Does that depends on the type of pumpkin? Or do you add something to get a vibrant colour? Kristine — November 14, 2020 @ 6:28 am Reply It can depend on the type of pumpkin. Sometimes the lighting and editing of photos can also affect the color that you see. I just make your pie for my grandparents and they loved it, but mine is much paler. Does that depends on the type of pumpkin? Or do you add something to get a vibrant colour? Kristine — November 14, 2020 @ 6:28 am Reply It can depend on the type of pumpkin. Sometimes the lighting and editing of photos can also affect the color that you see. It can depend on the type of pumpkin. Sometimes the lighting and editing of photos can also affect the color that you see. Rachel Goldstein — November 12, 2020 @ 5:56 pm Reply Is it okay to not add the allspice? Kristine — November 12, 2020 @ 8:13 pm Reply Yes, that will be fine. Is it okay to not add the allspice? Kristine — November 12, 2020 @ 8:13 pm Reply Yes, that will be fine. Yes, that will be fine. Claira — November 24, 2020 @ 6:44 pm Reply Hi! I do not have a cheese cloth, is it okay to not drain the fresh pumpkin purée? Thank you !! Kristine — November 25, 2020 @ 5:42 am Reply I would recommend using a paper towel to remove some of the excess moisture, and fresh pumpkin will work just fine. Your filling may just turn out a bit more moist. Hi! I do not have a cheese cloth, is it okay to not drain the fresh pumpkin purée? Thank you !! Kristine — November 25, 2020 @ 5:42 am Reply I would recommend using a paper towel to remove some of the excess moisture, and fresh pumpkin will work just fine. Your filling may just turn out a bit more moist. I would recommend using a paper towel to remove some of the excess moisture, and fresh pumpkin will work just fine. Your filling may just turn out a bit more moist. Angela l — November 26, 2020 @ 3:10 pm Reply 10/10 pie!! This was my first time making a pie and I was a bit intimidated! I used the Trader Joe’s pre-made crust, which ended up being amazing! Tasted homemade. And then followed the steps to a tea! Had the pie rest in the fridge overnight. Soo delicious! Thank you for sharing your recipe! 🙂 10/10 pie!! This was my first time making a pie and I was a bit intimidated! I used the Trader Joe’s pre-made crust, which ended up being amazing! Tasted homemade. And then followed the steps to a tea! Had the pie rest in the fridge overnight. Soo delicious! Thank you for sharing your recipe! 🙂 Jeanna — November 30, 2020 @ 1:15 pm Reply I was courageous and tried your pumpkin pie recipe on Thanksgiving morning. It was delicious! My mom shared it was the best pumpkin pie I’ve ever made. Wow! Thank you! I was courageous and tried your pumpkin pie recipe on Thanksgiving morning. It was delicious! My mom shared it was the best pumpkin pie I’ve ever made. Wow! Thank you! Ola — December 9, 2020 @ 8:12 am Reply Very easy and straightforward recipe. The pie is tasty and very flavorful. I prefer my pastry more flaky, so I pre-bake it for 20min. Very easy and straightforward recipe. The pie is tasty and very flavorful. I prefer my pastry more flaky, so I pre-bake it for 20min. Ashley — October 21, 2021 @ 6:44 am Reply I only have 2% milk. Can I use that instead of whole milk? Kristine — October 21, 2021 @ 10:03 am Reply Yes, that should work ok. I only have 2% milk. Can I use that instead of whole milk? Kristine — October 21, 2021 @ 10:03 am Reply Yes, that should work ok. Yes, that should work ok. Jay — November 13, 2021 @ 11:30 am Reply Don’t forget to grease your pie dish if not using a non-stick dish! Wish you’d given a heads-up for this, I didn’t and my pies are stuck pretty solidly, very disappointing for my first time making pies. The taste is really good anyway. Kristine — November 13, 2021 @ 3:03 pm Reply Hi Jay, I’m so sorry to hear that your pie stuck. I never grease my pie dish and it’s not nonstick. I have made the mistake of pressing a pie crust down into the dish too firmly, which can cause it to stick. You want to lay it gently in the dish without pressing it against the dish. I’m glad that you enjoyed the pie! Don’t forget to grease your pie dish if not using a non-stick dish! Wish you’d given a heads-up for this, I didn’t and my pies are stuck pretty solidly, very disappointing for my first time making pies. The taste is really good anyway. Kristine — November 13, 2021 @ 3:03 pm Reply Hi Jay, I’m so sorry to hear that your pie stuck. I never grease my pie dish and it’s not nonstick. I have made the mistake of pressing a pie crust down into the dish too firmly, which can cause it to stick. You want to lay it gently in the dish without pressing it against the dish. I’m glad that you enjoyed the pie! Hi Jay, I’m so sorry to hear that your pie stuck. I never grease my pie dish and it’s not nonstick. I have made the mistake of pressing a pie crust down into the dish too firmly, which can cause it to stick. You want to lay it gently in the dish without pressing it against the dish. I’m glad that you enjoyed the pie!

cm — November 21, 2021 @ 6:24 am Reply how far in advance can this be made? also how long does it keep in the fridge? Kristine — November 21, 2021 @ 3:23 pm Reply I usually make this pie the day before I plan to serve it. The pie can be stored in the refrigerator, covered tightly, for up to 4 days. how far in advance can this be made? also how long does it keep in the fridge? Kristine — November 21, 2021 @ 3:23 pm Reply I usually make this pie the day before I plan to serve it. The pie can be stored in the refrigerator, covered tightly, for up to 4 days. I usually make this pie the day before I plan to serve it. The pie can be stored in the refrigerator, covered tightly, for up to 4 days. E — November 25, 2021 @ 6:54 pm Reply Wow, I found this recipe with one google and had never made pumpkin pie (ever!) and it came out perfect! Thank you so much! I wanted a recipe that was classic but didn’t use evaporated milk AND included the crust and this was that exactly. The detailed instructions, especially about tenting and how to tell when it was done, were really spot-on and helpful. Thanks for making my holiday contribution so much easier!! Wow, I found this recipe with one google and had never made pumpkin pie (ever!) and it came out perfect! Thank you so much! I wanted a recipe that was classic but didn’t use evaporated milk AND included the crust and this was that exactly. The detailed instructions, especially about tenting and how to tell when it was done, were really spot-on and helpful. Thanks for making my holiday contribution so much easier!! Sarah — November 15, 2022 @ 7:17 am Reply My pie turned brown, but tasted fine. What did I do wrong? Lol. I read online sometimes the brown sugar can do this but it seems like nobody else had that problem. I used homemade pumpkin purée and the texture and everything turned out just fine. Ours wasn’t watery at all. Very solid like when you open a can of pumpkin so I didn’t strain it. Tasted good! I was hoping to make and sell these for Thanksgiving, but looks like I’m going to have to try again! Kristine Rosenblatt — November 17, 2022 @ 11:00 am Reply Hi Sarah! It could just be the type of pumpkin that you used. I’ve also found that if I bake the pie for too long, it turns more brown. Regardless, I’m glad that it tasted good! My pie turned brown, but tasted fine. What did I do wrong? Lol. I read online sometimes the brown sugar can do this but it seems like nobody else had that problem. I used homemade pumpkin purée and the texture and everything turned out just fine. Ours wasn’t watery at all. Very solid like when you open a can of pumpkin so I didn’t strain it. Tasted good! I was hoping to make and sell these for Thanksgiving, but looks like I’m going to have to try again! Kristine Rosenblatt — November 17, 2022 @ 11:00 am Reply Hi Sarah! It could just be the type of pumpkin that you used. I’ve also found that if I bake the pie for too long, it turns more brown. Regardless, I’m glad that it tasted good! Hi Sarah! It could just be the type of pumpkin that you used. I’ve also found that if I bake the pie for too long, it turns more brown. Regardless, I’m glad that it tasted good! Mary Putman — November 15, 2022 @ 6:43 pm Reply Is this made with a deep dish pie crust? Kristine Rosenblatt — November 17, 2022 @ 10:58 am Reply Yes, I used a deep dish pie dish. Enjoy! Is this made with a deep dish pie crust? Kristine Rosenblatt — November 17, 2022 @ 10:58 am Reply Yes, I used a deep dish pie dish. Enjoy! Yes, I used a deep dish pie dish. Enjoy! Bre — November 15, 2022 @ 8:01 pm Reply What are your thoughts on making ahead and freezing Kristine? The recipe is delicious, just thinking of how to plan ahead! Thanks! Kristine Rosenblatt — November 17, 2022 @ 10:57 am Reply I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours. What are your thoughts on making ahead and freezing Kristine? The recipe is delicious, just thinking of how to plan ahead! Thanks! Kristine Rosenblatt — November 17, 2022 @ 10:57 am Reply I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours. I’m so glad you enjoyed this pie! You can freeze pumpkin pie for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours. Ashley — November 23, 2022 @ 12:10 pm Reply I just finished making your pumpkin pie for thanksgiving. This was my first time making a pumpkin pie and I would have to say I thought it would be harder. The pie looks amazing out of the oven. Fingers crossed everyone enjoys the pie. I just finished making your pumpkin pie for thanksgiving. This was my first time making a pumpkin pie and I would have to say I thought it would be harder. The pie looks amazing out of the oven. Fingers crossed everyone enjoys the pie. Marie — November 24, 2022 @ 7:43 am Reply Hi Kristine, do you know if the cooking time changes for the filling when using a blind baked crust? Thanks! Kristine Rosenblatt — November 24, 2022 @ 8:16 am Reply Hi Marie, The filling cook time will be the same if you use a blind baked crust. Enjoy! Hi Kristine, do you know if the cooking time changes for the filling when using a blind baked crust? Kristine Rosenblatt — November 24, 2022 @ 8:16 am Reply Hi Marie, The filling cook time will be the same if you use a blind baked crust. Enjoy! Hi Marie, The filling cook time will be the same if you use a blind baked crust. Enjoy! Ashley — November 24, 2022 @ 8:44 pm Reply Thanksgiving is now over and I must say best pumpkin pie. Will be making again. My whole family was talking about how much flavor it had. Thanksgiving is now over and I must say best pumpkin pie. Will be making again. My whole family was talking about how much flavor it had. Diana — December 23, 2022 @ 7:05 pm Reply Could I use almond or cashew milk I read of whole milk? Kristine Rosenblatt — December 30, 2022 @ 7:19 am Reply Hi Diana, I have only tested this recipe with whole milk. If you need a dairy free pumpkin pie, I suggest searching for a recipe that is specifically tested to be dairy free. Good luck! Could I use almond or cashew milk I read of whole milk? Kristine Rosenblatt — December 30, 2022 @ 7:19 am Reply Hi Diana, I have only tested this recipe with whole milk. If you need a dairy free pumpkin pie, I suggest searching for a recipe that is specifically tested to be dairy free. Good luck! Hi Diana, I have only tested this recipe with whole milk. If you need a dairy free pumpkin pie, I suggest searching for a recipe that is specifically tested to be dairy free. Good luck! Onora — December 30, 2022 @ 6:59 pm Reply Best pumpkin pie! My family loved it. Great flavor! Going to make one for New Years per family request! Ty so much for a great recipe. Best pumpkin pie! My family loved it. Great flavor! Going to make one for New Years per family request! Ty so much for a great recipe. Tiffany — September 22, 2023 @ 3:58 pm Reply I accidentally tasted the pie before it was cooked and MAN, it was tasty! I used your pumpkin purée recipe and made my own, which those pumpkins alone could be used as a dessert with some brown sugar and butter but ANYWAY… the pies are cooling and my house smells amazing. I can’t wait to taste the finish product! I made two since I had the extra crust. I did not double the ingredients, I made them separately. I accidentally tasted the pie before it was cooked and MAN, it was tasty! I used your pumpkin purée recipe and made my own, which those pumpkins alone could be used as a dessert with some brown sugar and butter but ANYWAY… the pies are cooling and my house smells amazing. I can’t wait to taste the finish product! I made two since I had the extra crust. I did not double the ingredients, I made them separately. Kaylin Cohn — October 22, 2023 @ 3:20 pm Reply Mine turned out super runny and I’m a baker so I’m sad what could I have done wrong? 🙁 Kristine Rosenblatt — October 23, 2023 @ 2:00 pm Reply I’m sorry to hear that. Assuming that you used the correct measurements, my best guess is that it may have been the texture of the pumpkin puree you used? If you used homemade pumpkin puree, see my notes in the post about how to drain off excess moisture. Mine turned out super runny and I’m a baker so I’m sad what could I have done wrong? 🙁 Kristine Rosenblatt — October 23, 2023 @ 2:00 pm Reply I’m sorry to hear that. Assuming that you used the correct measurements, my best guess is that it may have been the texture of the pumpkin puree you used? If you used homemade pumpkin puree, see my notes in the post about how to drain off excess moisture. I’m sorry to hear that. Assuming that you used the correct measurements, my best guess is that it may have been the texture of the pumpkin puree you used? If you used homemade pumpkin puree, see my notes in the post about how to drain off excess moisture. Danielle — October 24, 2023 @ 4:11 pm Reply If I am using pumpkin pie seasoning, does it replace all the others or will I still had some?? Kristine Rosenblatt — October 26, 2023 @ 8:22 am Reply I would use about a tablespoon of pumpkin pie spice in place of all the other spices. You will still need to add the salt, but none of the other spices. If I am using pumpkin pie seasoning, does it replace all the others or will I still had some?? Kristine Rosenblatt — October 26, 2023 @ 8:22 am Reply I would use about a tablespoon of pumpkin pie spice in place of all the other spices. You will still need to add the salt, but none of the other spices. I would use about a tablespoon of pumpkin pie spice in place of all the other spices. You will still need to add the salt, but none of the other spices. Desiree — November 4, 2023 @ 1:36 pm Reply I haven’t tasted my pie yet but it came out of the oven very dark colored compared to yours and many others I see. The crust is perfect, nothing is burnt. What could I have done wrong. I accidently added half a tsp of cloves and scooped out as much as I could before mixing it together. Could that have been the result of such a dark pie? Kristine Rosenblatt — November 4, 2023 @ 2:47 pm Reply Hi Desiree, I made this pie again recently and mine came out darker than the photos as well. Even so, the pie was absolutely delicious. It could just be that the lighting in photos does not always match what we see with our eyes. Jenny — November 19, 2023 @ 9:20 pm Making this for this years thanksgiving looks so good! Really appreciate the thorough instructions. Has anyone tried making the dough night before? If so do you Leave in the freezer or fridge ? Thank you Kristine Rosenblatt — November 20, 2023 @ 7:01 am Hi Jenny, You can make the pie crust dough the day before and leave it in the refrigerator. If you want to make it farther in advance you can freeze it. Enjoy! I haven’t tasted my pie yet but it came out of the oven very dark colored compared to yours and many others I see. The crust is perfect, nothing is burnt. What could I have done wrong. I accidently added half a tsp of cloves and scooped out as much as I could before mixing it together. Could that have been the result of such a dark pie? Kristine Rosenblatt — November 4, 2023 @ 2:47 pm Reply Hi Desiree, I made this pie again recently and mine came out darker than the photos as well. Even so, the pie was absolutely delicious. It could just be that the lighting in photos does not always match what we see with our eyes. Jenny — November 19, 2023 @ 9:20 pm Making this for this years thanksgiving looks so good! Really appreciate the thorough instructions. Has anyone tried making the dough night before? If so do you Leave in the freezer or fridge ? Thank you Kristine Rosenblatt — November 20, 2023 @ 7:01 am Hi Jenny, You can make the pie crust dough the day before and leave it in the refrigerator. If you want to make it farther in advance you can freeze it. Enjoy! Hi Desiree, I made this pie again recently and mine came out darker than the photos as well. Even so, the pie was absolutely delicious. It could just be that the lighting in photos does not always match what we see with our eyes. Jenny — November 19, 2023 @ 9:20 pm Making this for this years thanksgiving looks so good! Really appreciate the thorough instructions. Has anyone tried making the dough night before? If so do you Leave in the freezer or fridge ? Thank you Making this for this years thanksgiving looks so good! Really appreciate the thorough instructions. Has anyone tried making the dough night before? If so do you Leave in the freezer or fridge ? Thank you Kristine Rosenblatt — November 20, 2023 @ 7:01 am Hi Jenny, You can make the pie crust dough the day before and leave it in the refrigerator. If you want to make it farther in advance you can freeze it. Enjoy! Hi Jenny, You can make the pie crust dough the day before and leave it in the refrigerator. If you want to make it farther in advance you can freeze it. Enjoy! Lori — November 16, 2023 @ 11:02 am Reply Can you freeze this pie before you bake? Kristine Rosenblatt — November 16, 2023 @ 11:59 am Reply You cannot freeze the unbaked pie, but you can freeze it after baking for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours before serving. Can you freeze this pie before you bake? Kristine Rosenblatt — November 16, 2023 @ 11:59 am Reply You cannot freeze the unbaked pie, but you can freeze it after baking for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours before serving. You cannot freeze the unbaked pie, but you can freeze it after baking for up to 3 months. After baking, let it cool completely and then wrap it tightly with a few layers of plastic wrap, then with a layer of foil. When you’re ready to serve the pie, let it thaw in the refrigerator for 24 hours before serving. Linda B Fletcher — November 18, 2023 @ 6:37 pm Reply I didn’t have heavy cream or milk so I substituted Greek Yogurt and it was amazing! I didn’t have heavy cream or milk so I substituted Greek Yogurt and it was amazing! Stacey McKinney — November 19, 2023 @ 5:23 pm Reply Can you use a pre made Graham cracker crust for the pumpkin pie? Kristine Rosenblatt — November 20, 2023 @ 7:07 am Reply Yes, if you enjoy that flavor combination then that will work. Can you use a pre made Graham cracker crust for the pumpkin pie? Kristine Rosenblatt — November 20, 2023 @ 7:07 am Reply Yes, if you enjoy that flavor combination then that will work. Yes, if you enjoy that flavor combination then that will work. Molly G — November 20, 2023 @ 7:23 am Reply Hi Kristine! I’ve made this pumpkin pie at least the last 3 thanksgivings. This year will be 4. It’s perfect. Just out of curiosity, since a lot of other recipes don’t call for the cornstarch, what do you think would happen if you omitted that? Does it make a huge difference in YOUR recipe? I know the function of the cornstarch, just curious since other recipes don’t have it, would it be a disaster? Or just slightly less stiff? Kristine Rosenblatt — November 20, 2023 @ 8:48 am Reply Hi Molly, I’m so happy to hear that you are enjoying this recipe so much! The cornstarch helps the pie to set and firm up. Often the recipes that don’t call for cornstarch or flour use condensed milk or evaporated milk, which are thicker than the whole milk and heavy cream used in this recipe. I suggest following the recipe as written. Happy Thanksgiving! Hi Kristine! I’ve made this pumpkin pie at least the last 3 thanksgivings. This year will be 4. It’s perfect. Just out of curiosity, since a lot of other recipes don’t call for the cornstarch, what do you think would happen if you omitted that? Does it make a huge difference in YOUR recipe? I know the function of the cornstarch, just curious since other recipes don’t have it, would it be a disaster? Or just slightly less stiff? Kristine Rosenblatt — November 20, 2023 @ 8:48 am Reply Hi Molly, I’m so happy to hear that you are enjoying this recipe so much! The cornstarch helps the pie to set and firm up. Often the recipes that don’t call for cornstarch or flour use condensed milk or evaporated milk, which are thicker than the whole milk and heavy cream used in this recipe. I suggest following the recipe as written. Happy Thanksgiving! Hi Molly, I’m so happy to hear that you are enjoying this recipe so much! The cornstarch helps the pie to set and firm up. Often the recipes that don’t call for cornstarch or flour use condensed milk or evaporated milk, which are thicker than the whole milk and heavy cream used in this recipe. I suggest following the recipe as written. Happy Thanksgiving! Bonnie Middleton — November 20, 2023 @ 3:37 pm Reply This is the best pumpkin pie I have ever made. I used monkfruit brown sweetener – al little less than is called for. and I used my own recipe for the crust. It was a hit with my husband. This is the best pumpkin pie I have ever made. I used monkfruit brown sweetener – al little less than is called for. and I used my own recipe for the crust. It was a hit with my husband. Becca — November 20, 2023 @ 3:57 pm Reply The absolute best pumpkin pie. I always get compliments when I use this recipe. The absolute best pumpkin pie. I always get compliments when I use this recipe. Lisa Anderson — November 21, 2023 @ 2:43 pm Reply Can I use a frozen pie crust or should I thaw prior? Kristine Rosenblatt — November 21, 2023 @ 3:03 pm Reply You do not need to thaw the pie crust before baking. Can I use a frozen pie crust or should I thaw prior? Kristine Rosenblatt — November 21, 2023 @ 3:03 pm Reply You do not need to thaw the pie crust before baking. You do not need to thaw the pie crust before baking. Michelle — November 22, 2023 @ 4:47 am Reply Hi there- if I use a premade crust to save time, do you recommend baking it first or just keep it the same as your recipe states not baking? Kristine Rosenblatt — November 22, 2023 @ 5:46 am Reply You do not have to pre-bake the crust, even if using store-bought. Hi there- if I use a premade crust to save time, do you recommend baking it first or just keep it the same as your recipe states not baking? Kristine Rosenblatt — November 22, 2023 @ 5:46 am Reply You do not have to pre-bake the crust, even if using store-bought. You do not have to pre-bake the crust, even if using store-bought. Laura — November 22, 2023 @ 6:12 pm Reply Can you sub the cornstarch with tapioca starch? Thanks Kristine Rosenblatt — November 23, 2023 @ 8:12 am Reply I have not tried that. Can you sub the cornstarch with tapioca starch? Thanks Kristine Rosenblatt — November 23, 2023 @ 8:12 am Reply I have not tried that. I have not tried that. Amanda Atwood — November 22, 2023 @ 7:21 pm Reply Question for you. I baked this today for 50 minutes. Perfectly set no cracks while in the oven. Cooling on a rack on the counter and 1 hour later large crack in the center.thoughts? Always trying to improve on what was done the first.go around when baking a new recipe. I also should have rented it 1/2 way but forgot to set the double timer. Excited for folks to try it tomorrow and share the taste review. Kristine Rosenblatt — December 2, 2023 @ 7:35 am Reply Hi Amanda, In my experience, sometimes pumpkin pie just cracks and there isn’t much you can do about it. Being careful to not overbake it can help, as can letting it cool on the counter fully before refrigerating. Often cracks will form while cooling, rather than in the oven. If you do get a crack, you can hide it with whipped cream. 🙂 Question for you. I baked this today for 50 minutes. Perfectly set no cracks while in the oven. Cooling on a rack on the counter and 1 hour later large crack in the center.thoughts? Always trying to improve on what was done the first.go around when baking a new recipe. I also should have rented it 1/2 way but forgot to set the double timer. Excited for folks to try it tomorrow and share the taste review. Kristine Rosenblatt — December 2, 2023 @ 7:35 am Reply Hi Amanda, In my experience, sometimes pumpkin pie just cracks and there isn’t much you can do about it. Being careful to not overbake it can help, as can letting it cool on the counter fully before refrigerating. Often cracks will form while cooling, rather than in the oven. If you do get a crack, you can hide it with whipped cream. 🙂 Hi Amanda, In my experience, sometimes pumpkin pie just cracks and there isn’t much you can do about it. Being careful to not overbake it can help, as can letting it cool on the counter fully before refrigerating. Often cracks will form while cooling, rather than in the oven. If you do get a crack, you can hide it with whipped cream. 🙂 D Cook — November 23, 2023 @ 4:14 pm Reply Easy & tasty. I replaced whole milk with 2% and added a little pumpkin pie spice. Easy & tasty. I replaced whole milk with 2% and added a little pumpkin pie spice. Jo — November 24, 2023 @ 7:20 am Reply Used this pumpkin filling recipe, and my crust recipe was almost identical, a little less sugar, and milk instead of ice water. GREAT recipe. I will definitely use again. Thanks so much. Used this pumpkin filling recipe, and my crust recipe was almost identical, a little less sugar, and milk instead of ice water. GREAT recipe. I will definitely use again. Thanks so much. Marlayna — November 24, 2023 @ 12:50 pm Reply Everyone in the family loved it!!! Everyone in the family loved it!!! Shelly — November 25, 2023 @ 5:53 am Reply Very good recipe! Was a hit at Thanksgiving. Important to read the notes that go along with recipe. I didn’t and my filling was a little more soft than I like it. I used homemade pumpkin puree and didn’t strain it. Very good recipe! Was a hit at Thanksgiving. Important to read the notes that go along with recipe. I didn’t and my filling was a little more soft than I like it. I used homemade pumpkin puree and didn’t strain it. Sandra Minor — December 13, 2023 @ 12:20 pm Reply I made this from scratch for Thanksgiving and the pie just vanished. Making 2 more so I can get some. I made this from scratch for Thanksgiving and the pie just vanished. Making 2 more so I can get some. Mary Stewart — December 30, 2023 @ 3:12 pm Reply I made this pie and it was amazing! I don’t usually make pumpkin pies because they always seemed bland. I think using canned milk let an odd aftertaste to me. The heavy whipping cream made all the difference! My husband and I both were amazed at the difference! Will be making this recipe again and again! Thank you. I made this pie and it was amazing! I don’t usually make pumpkin pies because they always seemed bland. I think using canned milk let an odd aftertaste to me. The heavy whipping cream made all the difference! My husband and I both were amazed at the difference! Will be making this recipe again and again! Thank you. Han — March 13, 2024 @ 7:54 pm Reply Delish! Can I use lower fat milk next time instead? Thanks! Kristine Rosenblatt — March 15, 2024 @ 5:46 am Reply I really think whole milk is best here because the fat makes the filling rich and creamy, but one reviewer has used 2% milk with good success. Delish! Can I use lower fat milk next time instead? Thanks! Kristine Rosenblatt — March 15, 2024 @ 5:46 am Reply I really think whole milk is best here because the fat makes the filling rich and creamy, but one reviewer has used 2% milk with good success. I really think whole milk is best here because the fat makes the filling rich and creamy, but one reviewer has used 2% milk with good success. Joyce — September 18, 2024 @ 4:23 am Reply Wonderful recipe. Haven’t made a pumpkin pie in decades – lost my recipe. But tried this one and my finicky spouse really likes it. Very easy. I used fresh pumpkin puree. After baking in the oven and peeling I placed pumpkin in pressure cooker for 6 minutes and immediately released pressure. Then put in a strainer and pressed moisture out with a large spoon. This shortened the time and effort with same results Thanks for sharing. I’ve added it to my recipe file. Wonderful recipe. Haven’t made a pumpkin pie in decades – lost my recipe. But tried this one and my finicky spouse really likes it. Very easy. I used fresh pumpkin puree. After baking in the oven and peeling I placed pumpkin in pressure cooker for 6 minutes and immediately released pressure. Then put in a strainer and pressed moisture out with a large spoon. This shortened the time and effort with same results Thanks for sharing. I’ve added it to my recipe file. Sylvia — October 20, 2024 @ 9:52 am Reply Tried this as my FIRST ever homemade pie from scratch. Very easy to follow instructions. I was so nervous for how it would turn out but the pie was the most flavorful and delicious that I or my family had tasted. I didn’t have brown sugar the first time I made it and used 1/2 cup of granulated sugar and a tablespoon of honey. It still came out delicious. Thank you so much for this recipe. My husband loves pumpkin pie and I feel a new love for baking thanks to your recipe! Tried this as my FIRST ever homemade pie from scratch. Very easy to follow instructions. I was so nervous for how it would turn out but the pie was the most flavorful and delicious that I or my family had tasted. I didn’t have brown sugar the first time I made it and used 1/2 cup of granulated sugar and a tablespoon of honey. It still came out delicious. Thank you so much for this recipe. My husband loves pumpkin pie and I feel a new love for baking thanks to your recipe! Stephanie — November 23, 2024 @ 9:10 am Reply If I use pumpkin pie spice instead of other spices, how much should I use? Kristine Rosenblatt — November 23, 2024 @ 11:07 am Reply You should use 1 tablespoon of pumpkin pie spice. Be sure to still add the 1/4 teaspoon of salt. This info is also in the recipe notes below the recipe, for future reference. 🙂 If I use pumpkin pie spice instead of other spices, how much should I use? Kristine Rosenblatt — November 23, 2024 @ 11:07 am Reply You should use 1 tablespoon of pumpkin pie spice. Be sure to still add the 1/4 teaspoon of salt. This info is also in the recipe notes below the recipe, for future reference. 🙂 You should use 1 tablespoon of pumpkin pie spice. Be sure to still add the 1/4 teaspoon of salt. This info is also in the recipe notes below the recipe, for future reference. 🙂 Paula Smith — November 24, 2024 @ 7:00 pm Reply I had to use a deep dish crust because there was so much filling! I baked it longer since it was a deeper pie. It was delicious! I had to use a deep dish crust because there was so much filling! I baked it longer since it was a deeper pie. It was delicious! Adrieanna Stevens — November 26, 2024 @ 9:40 pm Reply I love this recipe so much, it’s delicious! However, I can’t seem to get the timing right. Not sure if it’s a problem with my oven. I followed the recipe exactly and I baked my pie for 55 minutes. The edges were firm, and middle was still jiggly. I took it out of the oven and immediately cracks formed across the entire top. In the cracks I could see the middle was jelly like, and didn’t look fully baked. I waited as I read it will continue to bake while resting. But the pie still looks the same. I’m praying it’s done. I put some baked leftover dough on the cracks, but I am still very discouraged, and not sure what went wrong. I will keep trying! I love this recipe so much, it’s delicious! However, I can’t seem to get the timing right. Not sure if it’s a problem with my oven. I followed the recipe exactly and I baked my pie for 55 minutes. The edges were firm, and middle was still jiggly. I took it out of the oven and immediately cracks formed across the entire top. In the cracks I could see the middle was jelly like, and didn’t look fully baked. I waited as I read it will continue to bake while resting. But the pie still looks the same. I’m praying it’s done. I put some baked leftover dough on the cracks, but I am still very discouraged, and not sure what went wrong. I will keep trying! Abby — December 2, 2024 @ 7:24 pm Reply Great recipe! Is it possible to use half and half instead of heavy whip? I just don’t have any, and the store is closed right now. Or a substitution for heavy whip? Kristine Rosenblatt — December 3, 2024 @ 5:40 am Reply I recommend waiting until you can buy the heavy cream to use in this recipe. I’m not sure the pie filling would set up properly if made with half and half. (Looking at the comments, one reader said she substituted Greek yogurt for the heavy cream and it turned out well, but I haven’t tried that myself.) Great recipe! Is it possible to use half and half instead of heavy whip? I just don’t have any, and the store is closed right now. Or a substitution for heavy whip? Kristine Rosenblatt — December 3, 2024 @ 5:40 am Reply I recommend waiting until you can buy the heavy cream to use in this recipe. I’m not sure the pie filling would set up properly if made with half and half. (Looking at the comments, one reader said she substituted Greek yogurt for the heavy cream and it turned out well, but I haven’t tried that myself.) I recommend waiting until you can buy the heavy cream to use in this recipe. I’m not sure the pie filling would set up properly if made with half and half. (Looking at the comments, one reader said she substituted Greek yogurt for the heavy cream and it turned out well, but I haven’t tried that myself.) Michelle — December 12, 2024 @ 11:34 pm Reply Hi there, what can i use as a substitute for the heavy cream? Kristine Rosenblatt — December 13, 2024 @ 5:42 am Reply I have only tested this recipe as written, but you could try using evaporated milk instead. Half and half may work, but without testing it myself I can’t say for sure if the pie will set up the same. Hi there, what can i use as a substitute for the heavy cream? Kristine Rosenblatt — December 13, 2024 @ 5:42 am Reply I have only tested this recipe as written, but you could try using evaporated milk instead. Half and half may work, but without testing it myself I can’t say for sure if the pie will set up the same. I have only tested this recipe as written, but you could try using evaporated milk instead. Half and half may work, but without testing it myself I can’t say for sure if the pie will set up the same. Sun mcquillen — September 19, 2025 @ 8:50 am Reply Best pumpkin pie ever thank you for recipes Best pumpkin pie ever thank you for recipes Line Bonenfant — September 25, 2025 @ 2:08 pm Reply I made this pumpkin pie and followed the recipe to a T. It was perfect, first time making a pumpkin pie and everyone loved it. Thank you! I made this pumpkin pie and followed the recipe to a T. It was perfect, first time making a pumpkin pie and everyone loved it. Thank you! Matty — October 12, 2025 @ 2:04 pm Reply This is my first time making a pumpkin pie. The store bought ones just don’t have any flavor. This was easy to follow and the results were FANTASTIC! Never knew a pumpkin pie could taste so great. My family really liked it. This is my first time making a pumpkin pie. The store bought ones just don’t have any flavor. This was easy to follow and the results were FANTASTIC! Never knew a pumpkin pie could taste so great. My family really liked it. Molly — October 24, 2025 @ 3:11 pm Reply I made two of these — one with homemade pumpkin puree (following your recipe!) & one with canned. The notes you included about straining the homemade puree in cheesecloth for a couple of hours in the refrigerator helped tremendously! They both turned out great! I’ve made your pie crust several times now & absolutely love how simple it is to make as well as how wonderfully delicious it tastes! I made a couple of extra crusts to freeze for the upcoming holiday season. I made two of these — one with homemade pumpkin puree (following your recipe!) & one with canned. The notes you included about straining the homemade puree in cheesecloth for a couple of hours in the refrigerator helped tremendously! They both turned out great! I’ve made your pie crust several times now & absolutely love how simple it is to make as well as how wonderfully delicious it tastes! I made a couple of extra crusts to freeze for the upcoming holiday season. Amber — November 21, 2025 @ 1:58 pm Reply Hi, this will be my 1st time making a pumpkin pie and I was wondering if it’s ok to use a 10.5″D x 10.5″W x 2.2″H ceramic pie dish or should it be exactly 9″D x 9″W x 2″H dish? Kristine Rosenblatt — November 21, 2025 @ 4:04 pm Reply The pumpkin filling will be thinner and might bake up a bit firmer if baked in a 10.5-inch dish instead of a 9-inch dish. It will probably bake through faster, so start checking on it 10-15 minutes early. Hi, this will be my 1st time making a pumpkin pie and I was wondering if it’s ok to use a 10.5″D x 10.5″W x 2.2″H ceramic pie dish or should it be exactly 9″D x 9″W x 2″H dish? Kristine Rosenblatt — November 21, 2025 @ 4:04 pm Reply The pumpkin filling will be thinner and might bake up a bit firmer if baked in a 10.5-inch dish instead of a 9-inch dish. It will probably bake through faster, so start checking on it 10-15 minutes early. The pumpkin filling will be thinner and might bake up a bit firmer if baked in a 10.5-inch dish instead of a 9-inch dish. It will probably bake through faster, so start checking on it 10-15 minutes early. Cathy — November 26, 2025 @ 9:03 am Reply Had way to much leftover filling, tho I did use a Marie cal landed frozen pie crust Kristine Rosenblatt — November 26, 2025 @ 9:17 am Reply This recipe makes enough filling for a deep dish pie crust. Had way to much leftover filling, tho I did use a Marie cal landed frozen pie crust Kristine Rosenblatt — November 26, 2025 @ 9:17 am Reply This recipe makes enough filling for a deep dish pie crust. This recipe makes enough filling for a deep dish pie crust. Valerie — November 26, 2025 @ 3:57 pm Reply I LOVE the ease of making this pumpkin pie. The crust is super easy to make as well. But the results are what rally matter and this pie is SO DELICIOUS! THANKS for posting. I’m saving it! I LOVE the ease of making this pumpkin pie. The crust is super easy to make as well. But the results are what rally matter and this pie is SO DELICIOUS! THANKS for posting. I’m saving it! Jeanne Barnum — November 27, 2025 @ 10:45 am Reply Unfortunately this did not meet our expectations. It was quite bland and didn’t taste “pumpkiny” enough. I will go back to my old recipe that has more pumpkin and spices and no milk or cream (it does have melted butter). This was more of a light pumpkin pudding than a rich pie filling. Unfortunately this did not meet our expectations. It was quite bland and didn’t taste “pumpkiny” enough. I will go back to my old recipe that has more pumpkin and spices and no milk or cream (it does have melted butter). This was more of a light pumpkin pudding than a rich pie filling. Kayla — November 28, 2025 @ 12:07 pm Reply I made this for our Thanksgiving dinner and it was so good! The spices ratio was perfect. We like less sweetness, so I didn’t pack the brown sugar, and I mixed up the dairy and reduced it since my purée was fresh squash, not strained squash or pumpkin. Delicious! I saved it to make again! I made this for our Thanksgiving dinner and it was so good! The spices ratio was perfect. We like less sweetness, so I didn’t pack the brown sugar, and I mixed up the dairy and reduced it since my purée was fresh squash, not strained squash or pumpkin. Delicious! I saved it to make again! Brittany — November 29, 2025 @ 10:10 pm Reply Hands down the best pumpkin pie I’ve ever sinked my teeth into!!! Simply divine!!! Hands down the best pumpkin pie I’ve ever sinked my teeth into!!! Simply divine!!! Theresa Kostanjsek — December 3, 2025 @ 12:48 pm Reply I’ve been baking pumpkin pie for over 55 years, and for the past 4 years, I’m only using your recipe…Foolproof, delicious and always requested by friends and family..Thank you! I’ve been baking pumpkin pie for over 55 years, and for the past 4 years, I’m only using your recipe…Foolproof, delicious and always requested by friends and family..Thank you! Hannah — August 11, 2026 @ 5:44 am Reply I loved this pumpkin pie recipe!! And so did my whole family! I adjusted it just a little bit and used Pyure in place of brown sugar (half the amount) because I wanted to try a healthier, sugar free version and this recipe worked perfectly! 😋 Kristine Rosenblatt — August 11, 2026 @ 6:04 am Reply I’m so glad you loved it! Glad your substitution worked well. 🙂 I loved this pumpkin pie recipe!! And so did my whole family! I adjusted it just a little bit and used Pyure in place of brown sugar (half the amount) because I wanted to try a healthier, sugar free version and this recipe worked perfectly! 😋 Kristine Rosenblatt — August 11, 2026 @ 6:04 am Reply I’m so glad you loved it! Glad your substitution worked well. 🙂 I’m so glad you loved it! Glad your substitution worked well. 🙂 Monika — August 28, 2026 @ 5:13 am Reply The easiest and best homemade pumpkin pie! Kristine Rosenblatt — August 28, 2026 @ 11:53 am Reply I’m so happy you think so! The easiest and best homemade pumpkin pie! Kristine Rosenblatt — August 28, 2026 @ 11:53 am Reply I’m so happy you think so! I’m so happy you think so! Save time. Eat well. Subscribe and receive FREE family meal plans , right to your inbox, plus exclusive subscriber-only content! Favorite Recipes Best Instant Pot Recipes Best Air Fryer Recipes Best Slow Cooker Recipes How to Use an Instant Pot How to Use an Air Fryer How to Cook Rice How to Make Scrambled Eggs Baked Chicken Breast Baked Chicken Thighs Baked Pork Chops Grilled Chicken ©2026 All rights reserved. Kristine's Kitchen® Design by Purr .